Grilled Duck Marinade
Posted: February 9th, 2008, 9:13 am
Marinade was by hand- sorry no measurements.
Enough OJ to cover, good tablespoon of fresh chopped ginger, four or five dashes of soy, a splash of olive oil, and a teaspoon of Dijon Mustard.
Grilled at 350 till done- maybe just a tad overdone- still cooking in this photo...
Wife made chicken Marsala as backup.
It turned out great- tender and flavorful. Not the typical strong liver taste that most associate with duck.
The "tenders" were incredible and made me think I should slice the duck so the marinade gets into it better.
We had two guests over that don't normally eat wild game and they both downed a breast.
Oh yea- the Marsala was fantastic too!
Enough OJ to cover, good tablespoon of fresh chopped ginger, four or five dashes of soy, a splash of olive oil, and a teaspoon of Dijon Mustard.
Grilled at 350 till done- maybe just a tad overdone- still cooking in this photo...
Wife made chicken Marsala as backup.
It turned out great- tender and flavorful. Not the typical strong liver taste that most associate with duck.
The "tenders" were incredible and made me think I should slice the duck so the marinade gets into it better.
We had two guests over that don't normally eat wild game and they both downed a breast.
Oh yea- the Marsala was fantastic too!